In case you’re new around here, this is me in a nutshell: a girl who grew up in Africa, learned to make lots of the stuff the “homemade” way and never quite got over it.
One of the recipes we made nearly every week while living overseas was our homemade taco shells. We didn’t come up with the recipe- in fact I have no idea where it originated, except that it was in our “Wild Boar on the Kitchen Floor” cookbook (I think- right Mom??) There are just NO store bought taco shells, no restaurant shells, no other kind that compare to these shells- in my mind.
And with a toddler who loves to “hep” in the kitchen, the rolling out part is less of a chore and more of a memory. Hope you like ’em!
Homemade Taco Shells
(Makes 16 Shells)
5 cups Flour
2 1/2 tsp. Salt
5/8 cup Oil
1 1/4 cups Lukewarm Water
Get a flat skillet heating at medium heat on the stove top. Mix flour and salt well. Add liquids. Stir until well combined. Roll into 16 balls (or however many you’d like- depending on the size you want them to be.) Roll each ball of dough into a 6-8″ circle, as thin as possible, without getting so thin that the dough tears when lifted. Place the rolled out dough onto your DRY preheated skillet (No oil, no cooking spray, just dry.) When the dough begins to bubble slightly, flip and cook the other side briefly.
These shells are delish if eaten right away with some homemade refried beans, avocado, taco seasoned beef, tomatoes, you name it! However, they also freeze well, and can be easily reheated in a microwave, with a damp paper towel over top to provide some steam.
If you like them half as much as I do, you’ll be glad you tried them!